Index Catalog // ScholarsArchive@OSU

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

Creator:: Sandra
Abstract:: A sensory method was developed to determine cheese texture by hand evaluation. Cheese sensory evaluation was conducted by panelists (n=8) on four commercial samples in duplicates. Standards, descriptors, methods of each attribute evaluation, sample size, and ballot were developed based on panelists' consensus. Fifteen total attributes, divided into five groups,...
Resource Type:: Masters Thesis

Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Creator:: Chen, Chi-Shen
Abstract:: The primary purpose of this study was to try to (1) provide information on the chemical nature, including turbidity formation, of polygalacturonic acid in different concentrations of NaCl solution. (2) use turbidity formation characteristics to develop an assay for determining the activities polygalacturonic acid depolymerases by using a polyelectrolyte. (3)...
Resource Type:: Dissertation
Full Text:: the homogalacturonans, are polygalacturonase (PGAase) and pectic lyase (PL). PGAase (EC 3.2.1.15

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Creator:: Wheeler, Sena C.
Abstract:: The purpose of this study is to identify the intrinsic and extrinsic quality characteristics of West Coast albacore tuna (Thunnus alalunga). Albacore tuna were troll caught off the Oregon coast and transferred to the Oregon State University Seafood laboratory in Astoria, Oregon. Core samples were extracted from six designated body...
Resource Type:: Masters Thesis
Full Text:: capillary column (EC-wax, 30 m x 0.25 mm ID; split ratio, 100:1; Alltech, Deerfield, DL). The temperatures

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

Creator:: Chan, Harvey T., 1940-
Abstract:: Due to the scarcity of information concerning the oxidase systems in cranberries the peroxidase, catalase, and polyphenolase systems, which are used as biochemical indexes of adequacy for enzyme inactivation in other fruits and vegetables, were investigated. Enzyme extracts were prepared from acetone powders with and without phenol-binding agents such as...
Resource Type:: Dissertation
Full Text:: enzyme by the International Union of Biochemists is (EC 1.11.1.7: Donor: H2O2 oxidoreductase.) The

Metabolic and Renal Effects of Consumption of Five Phytochemicals in High-Fat Fed C57BL6J Mice

Creator:: Hansen, Allysa
Abstract:: A significant body of research demonstrates that phytochemical intake favorably influences hepatic metabolism via a number of different biological mechanisms. Other research has shown a positive effect of certain phytochemicals on kidney health, specifically in ameliorating symptoms of kidney disease. The current research used three separate studies that tested the...
Resource Type:: Masters Thesis

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Creator:: Keys, Dustin R.
Abstract:: Consumption of seafood products continues to grow each year, but post-harvest losses and inedible seafood waste remain as high as 25%. Ice-based systems are the most common form of preservation to increase shelf life, preserve product quality, and enhance product safety. Slurry ice is a type of chilling media, consisting...
Resource Type:: Masters Thesis

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Creator:: Aksornsri, Weeraporn
Abstract:: Pacific whiting (Merluccius productus) is the most abundant groundfish species off the California, Oregon and Washington Coasts. The fish are mainly used as a raw material for the production of surimi. However, it is not economically wise to depend only on one product. There is a need to diversify the...
Resource Type:: Dissertation
Full Text:: : cathepsins B (EC 3.4.22.1), H (EC 3.4.22.16), and L (EC 3.4.22.15) and aspartic proteinase: cathepsins D

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Creator:: Wissemann, Kimberly Warner
Abstract:: Polyphenol oxidase (PPO) from d'Anjou pears was purified and some molecular properties were studied. The extraction of PPO was accomplished in the presence of the phenolic binder AG 2X-8 and Triton X-100. Chlorophyll pigment was removed by chromatography resulting in a clear, colorless enzyme extract. Three fractions of pear PPO...
Resource Type:: Dissertation
Full Text:: , dihydroxyphenylalanine: oxygen oxidoreductase; EC 1.14.18.1 (Enzyme Nomenclature, 1975). One of the most interesting

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Creator:: Ekundayo, Olufunmilayo R.
Abstract:: Jalapeño peppers are usually consumed raw and fresh with minimal processing. They contain antioxidants and bioactive compounds which are of human health benefits. There have been an increasing number of reports of foodborne outbreaks attributed to inaccessibility of sanitizers to Salmonella , E.coli and Listeria monocytogenes when embedded in fruit...
Resource Type:: Masters Thesis

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

Creator:: Tsai, I-Min
Abstract:: Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
Resource Type:: Dissertation
Full Text:: strain EC 1118 (4.7 tmolIg) in a media containing both sulfate and sulfite (Hallinan et al. 1999

ScholarsArchive@OSU

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style

Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and egg albumen case studies

Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)

Isolation and characterization of some oxidizing enzymes of the McFarlin cranberry

Metabolic and Renal Effects of Consumption of Five Phytochemicals in High-Fat Fed C57BL6J Mice

Cooling characterization and practical utilization of sub-micron slurry ice for the chilling of fresh seafood

Evaluating a value-added product through studies on consumer acceptability, sensory properties, and their correlations to biochemical and instrumental texture properties : the case of Pacific whiting (Merluccius productus) individually quick frozen (IQF) fillets

Purification and properties of d'Anjou pear (Pyrus communis, L.) polyphenol oxidase

Efficacy of electrolyzed oxidizing (EO) water combined with UV-C light or gas exchange on sanitization of Jalapeno pepper using Serratia marcesens as surrogate for Salmonella

Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

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